This 5-Ingredient Matcha Basque Cheesecake Melts in Your Mouth

Today I’d like to share a matcha cheesecake that truly melts in your mouth.

This recipe is a new version of a cheesecake I used to make at my pastry shop, where it became a customer favorite. Over time, I simplified and refined the recipe to make it even smoother and easier to prepare at home.

One key difference is that this cheesecake uses no flour. Without flour, the texture stays incredibly soft and creamy, allowing the gentle bitterness of matcha to shine through beautifully.

If you enjoy desserts that feel rich yet light, this cake is for you.

Preparing the Pan

Before making the batter, prepare your springform pan.

Take a large sheet of parchment paper and crumple it into a ball using your hands. Run it briefly under water to moisten it—this softens the paper and makes it easier to shape.

Open the paper again and line your springform pan, allowing the edges to extend over the sides. The rustic folds are part of the charm of Basque cheesecake.

Preheat your oven to 480°F (250°C).

Making the Cheesecake Batter

First, bring all ingredients to room temperature. This step is very important for achieving a smooth batter.

Place the cream cheese in a bowl and mix until smooth. If it feels too firm, warm it in the microwave for just a few seconds to soften.

Switch to a hand mixer and whisk until completely smooth.

Add the sugar and mix well, then let the mixture rest for about five minutes. This allows the sugar to dissolve naturally into the cream cheese, resulting in an especially smooth texture—a technique I learned during my pastry shop days.

Next, sift the matcha powder through a fine sieve directly into the mixture. Sifting prevents lumps and ensures an even matcha flavor throughout.

Mix gently, scraping down the sides of the bowl as needed, until smooth.

Adding the Eggs

Lightly beat the eggs with a fork until the yolks and whites are fully combined.

Add one-third of the eggs to the cheese mixture and whisk from the center outward, slowly widening the circle. This method helps the mixture blend evenly. Scrape down the bowl as needed.

Add half of the remaining eggs and repeat the process.

Cream cheese contains fat, while eggs contain water, so they don’t combine easily. Adding the eggs gradually creates a smoother batter.

From this point, avoid using a hand mixer. Instead, mix gently in one direction only, helping the batter emulsify and bind smoothly.

Finishing the Batter

Add the heavy cream little by little, mixing gently each time.

Stop once the batter looks shiny, smooth, and well combined.

Pour the batter into the prepared pan.

Baking the Cheesecake

Bake for about 20 minutes.

The top should become deeply colored and slightly puffed, while the center should still jiggle gently when shaken.

Remove from the oven and allow the cheesecake to cool to room temperature. Then refrigerate overnight.

The Next Day — The Best Moment

The next day, the cheesecake is fully set yet incredibly creamy in the center.

The eggs act as a natural thickener, creating that signature soft, melting texture without the need for flour.

Each bite feels rich yet light, with the matcha leaving a gentle, lingering flavor.

It melts the moment it touches your mouth—soft, smooth, and never too sweet. Just enough sweetness to quietly satisfy your craving.

This is the kind of cake you want to enjoy slowly, especially on a relaxed weekend with tea or coffee.

And once you try it, I’m sure you’ll want to make it again.